Baked Cod with Roasted Vegetables

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash and slice the zucchini into half-moons. Halve the cherry tomatoes. Cut the red bell pepper into strips and slice the red onion thinly.

3. 3

   In a large mixing bowl, combine the zucchini, cherry tomatoes, red bell pepper, and red onion. Drizzle with 10ml of olive oil, and sprinkle with 1g salt, 1g black pepper, 1g dried thyme, and 1g dried rosemary. Toss to coat the vegetables evenly.

4. 4

   Spread the vegetables evenly on a baking tray lined with parchment paper.

5. 5

   Place the cod fillets on top of the vegetables. Drizzle the remaining 10ml olive oil over the cod fillets and season with the remaining salt, black pepper, thyme, and rosemary.

6. 6

   Bake in the preheated oven for 20-25 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.

7. 7

   Remove from the oven and let rest for 2 minutes. Serve the baked cod with the roasted vegetables on a plate. Enjoy your meal!